Chinese beef and leek with noodles


  • 200 g (7 oz) lean rump (round) steak, thinly sliced across the grain
  • 2 teaspoons cornflour (cornstarch)
  • 1 teaspoon Chinese five–spice
  • 1 carrot, cut into matchsticks
  • 1 small leek, white part only, cut into matchsticks
  • 6 spring onions (scallions), sliced diagonally
  • ½ red capsicum (bell pepper), seeded and sliced
  • 1½ tablespoons salt–reduced soy sauce, plus extra, to serve
  • 1½ tablespoons shaoxing rice wine
  • 100 g (3½ oz) rice vermicelli
  • 1½ tablespoons vegetable oil
  • 1 clove garlic, finely chopped
  • 2 teaspoons grated fresh ginger
  • 1 long red chilli, seeded and finely chopped


  1. Put the steak in a bowl with the cornflour and Chinese five–spice.
  2. Toss to coat the steak.
  3. Put the carrot, leek, spring onion and capsicum in a large bowl and toss to combine.
  4. Combine the soy sauce, rice wine and 1½ tablespoons of water in a small bowl.
  5. Soak the noodles according to the packet instructions.
  6. Drain well and set aside.
  7. Heat 1 tablespoon of the vegetable oil in a wok or large non–stick frying pan over high heat.
  8. Add the steak and stir–fry for 2–3 minutes, or until cooked through.
  9. Remove to a plate.
  10. Add the remaining oil, then add the garlic, ginger and chilli and stir–fry for 30 seconds.
  11. Add the combined carrot, leek, spring onions and capsicum and stir–fry for a further 1 minute, or until just tender.
  12. Add the soy sauce mixture to the wok, and as soon as the sauce is bubbling, add the noodles and steak and toss to combine and heat through.
  13. Divide between serving bowls and serve immediately, with a few drops of soy sauce over the top, to taste.

Serves 2
Preparation: 20 minutes
Cooking: 5 minutes


Source: Low Fat No Fat Asian Cooking
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